Sourdough Discard Coffee Cake

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Sourdough discard can be a hidden gem in your kitchen, adding depth and complexity to various recipes. In this article, we’ll explore how to create a scrumptious Sourdough Discard Coffee Cake, a delightful treat that combines the rich tang of sourdough with the comforting sweetness of a classic coffee cake. This morning breakfast cake is a great way to use up excess sourdough starter and get a delicious and quick meal to pair with your cup of coffee.

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Indulge in a slice of this heavenly Sourdough Discard Coffee Cake, where a harmonious blend of flavors awaits. Inside, you’ll discover a lusciously sweet and aromatic swirl of cinnamon sugar delicately nestled between layers of moist, velvety dense vanilla cake. As you take your first bite, the symphony of flavors dances on your taste buds, with the perfect balance of sweetness and subtle tanginess from the sourdough starter discard.

Ingredient Break Down

Crumble Topping:

sourdough discard coffee cake
  • Butter – Adds a rich, buttery flavor and helps create a crumbly texture.
  • Light brown sugar – Provides sweetness and a hint of caramel flavor.
  • All-purpose flour – Gives the crumble structure and a light, crispy texture.
  • Ground cinnamon – Infuses warmth and depth of flavor.
  • A splash of coffee – Adds a subtle coffee flavor and enhances the overall aroma. Because what’s coffee cake without a little coffee.

Cinnamon Sugar Filling:

  • Light brown sugar – Sweetens and complements the cinnamon flavor.
  • All-purpose flour – Thickens the filling and adds a soft, cakey texture.
  • Ground cinnamon – Provides a warm and aromatic essence.

Sourdough Coffee Cake Batter:

  • Butter – Offers moisture and a rich, buttery taste.
  • Light brown sugar – Enhances sweetness and moistness.
  • Cane sugar – Provides sweetness and contributes to the cake’s tender crumb.
  • Eggs – Bind the ingredients and add structure.
  • Vanilla extract – Imparts a delightful, aromatic quality.
  • Greek Style Yogurt – Adds moisture and a slight tang.
  • Sourdough starter discard – Gives a unique tangy flavor and tenderizes the cake.
  • Milk – Adds moisture and a subtle tang.
  • Salt – Balances the sweetness and enhances overall flavor.
  • Baking powder – Provides leavening for a light and fluffy texture.
  • All-purpose flour – Forms the cake’s structure and a tender crumb.

Variations

Feel free to get creative with your coffee cake by adding ingredients like berries, nuts, or chocolate chips. Simply fold in about 1 cup of your chosen mix-ins into the batter before pouring it into the pan. This will add different textures and flavors to your coffee cake.

Sourdough Discard Coffee Cake

Indulge in a slice of this heavenly Sourdough Discard Coffee Cake, where a harmonious blend of flavors awaits. Inside, you'll discover a lusciously sweet and aromatic swirl of cinnamon sugar delicately nestled between layers of moist, dense, velvety vanilla cake.
Prep Time20 minutes
Cook Time45 minutes
Servings: 9 servings

Ingredients

CRUMBLE TOPPING

  • 1 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 6 tablespoons butter softened
  • 1/4 teaspoon Coffee
  • 1 cup all-purpose flour

CINNAMON SUGAR FILLING

  • 1 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1/4 cup light brown sugar

SOURDOUGH COFFEE CAKE BATTER

  • 8 tablespoons butter melted
  • ½ cup light brown sugar
  • ½ cup cane sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup greek yogurt (or sour cream)
  • ½ cup sourdough starter discard
  • 1 cup milk
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups all-purpose flour

Instructions

Crumble Topping:

  • In a bowl, stir in the light brown sugar, cinnamon, softened butter and a splash of coffee until smooth. 1 cup light brown sugar, 2 teaspoons ground cinnamon, 6 tablespoons butter, 1/4 teaspoon Coffee
  • Add the flour and stir until it forms a clumpy mixture. Set aside to cool.1 cup all-purpose flour

Cinnamon Sugar Filling:

  • In a small bowl, mix the ground cinnamon, flour, and light brown sugar. Set aside. 1 teaspoon ground cinnamon, 1 tablespoon all-purpose flour, 1/4 cup light brown sugar

Sourdough Coffee Cake Batter:

  • Preheat your oven to 350°F (175°C) and grease a 9″ x 9″ metal baking pan.
  • In a large mixing bowl, cream the softened butter, light brown sugar, and cane sugar until smooth. 8 tablespoons butter, ½ cup light brown sugar, ½ cup cane sugar
  • Add the eggs, vanilla extract, yogurt, sourdough starter discard, milk, salt, and baking powder. Stir until well combined.2 large eggs, 2 teaspoons vanilla extract, ½ cup greek yogurt, ½ cup sourdough starter discard, 1 cup milk, 1 teaspoon salt, 2 teaspoons baking powder
  • Incorporate the all-purpose flour and mix until all ingredients are fully blended.2 cups all-purpose flour
  • Pour half of the batter into the prepared pan, spreading it evenly.
  • Sprinkle the cinnamon sugar mixture across the batter.
  • Pour the remaining batter over the cinnamon sugar, spreading it evenly.
  • Break up the crumble topping with your fingers and sprinkle it evenly over the cake.
  • Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

How to Store Sourdough Discard Coffee Cake

Leftover sourdough discard coffee cake can be stored in a container at room temp for 2 days, or in the refridgerator for a week. Additionally, this recipe makes a great batch cooking recipe for quick and easy freezer meals. Simply follow the steps below.

sourdough discard cinnamon coffee cake
  1. If you want to prepare several coffee cakes in advance, follow the recipe until you’re ready to bake.
  2. Grease and line multiple metal baking pans.
  3. Pour the prepared batter into each pan.
  4. For raw coffee cakes, cover the pans with plastic wrap, ensuring it’s airtight.
  5. Label and date the pans, then place them in the freezer. These can be stored for up to 3 months.
  6. When ready to bake, preheat the oven and remove the plastic wrap.
  7. Bake the coffee cake directly from the freezer, adding a few extra minutes to the baking time.
  8. For already baked coffee cakes, cool them completely, wrap tightly in plastic and foil, then freeze. To reheat, unwrap and place in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.

Craving more sourdough discard recipes? Check out our sourdough discard pancakes, burger buns and banana bread!

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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